Dark rum vs spiced rum

Modern rum was born in the idyllic setting of the Caribbean under not-so-idyllic conditions of 17th century sugarcane plantations, which were run using slave labour. Rum was distilled from molasses, a byproduct of the sugar harvesting process. Given the abundance of sugarcane plantations in the region, rum quickly became an important export and was sent around the world, striking a particular chord with both the newly established American colonies and swashbuckling seafarers.

With the expansion of trade and increased European exploration, the Caribbean became a hotbed of maritime activity with French, British, Spanish and Portuguese ships, both merchant and navy, sailing the waters. Many of these merchant ships were loaded with rum and pirates posed a constant threat. Pirates weren't the only fans of the spirit though; from the mid-17th century right up until 1970, the British Royal Navy gave all sailors a daily ration of rum.

Dark rum is the richest, most full-bodied style of rum and is suited to both sipping straight and enjoying mixed. Having been aged in charred oak barrels, dark rum generally has strong, sweet flavours including vanilla and caramel. Like all rum, it comes out of the distillation process as a clear liquid, but takes on a darker colour as a result of the time spent ageing in barrels.

There are plenty of ways to enjoy a dark rum, one way to discover which type of dark rum you enjoy most is by trying it straight, or on the rocks, to get a sense of its flavours. If you prefer rum in a mixed drink, there are some classics to try including the Dark 'n' Stormy with ginger beer, or a dark rum with either pineapple juice or a dash of lime juice. These are the perfect accompaniments for warm evenings and lazy afternoons.

Not only is spiced rum having its moment in the spotlight, it's also very easy to classify – rum is either spiced or it's not. The main benefit of adding spice is that it changes the colour and flavour faster than if the rum were aged in a barrel. There are no rules when it comes to what spices go into the mix, but popular additions include nutmeg, pepper, clove, cinnamon and cardamom, resulting in a drink that essentially tastes like a palm-fringed island. It's a versatile, lip-smacking liquid that's totally enjoyable either on its own or when mixed with just about anything.

The biggest players in the spiced-rum game are currently Captain Morgan, Kraken and Sailor Jerry, which have really leveraged the pirate history of rum to maximum effect, though spiced rum has been around as long as rum itself. Given the strength of the early stuff – rum was often referred to as 'kill devil' – spices were added to make things a little more palatable, which really complemented the vanilla flavours imparted by oak barrels.

It's worth also remembering that while cinnamon and clove may be the spice of rum, variety is the spice of life. And with so many rums – spiced or otherwise – on the market, there's never been a better time to dip one's toe in a veritable ocean of rum. Or perhaps, in honour of rum's maritime roots, walk the plank and immerse yourself fully instead.